Dry Aged Bone – In Ribeye Steak Recipe

Bring steak to temperature

Remove the 22 oz dry-aged bone-in ribeye from the refrigerator 60–90 minutes before cooking so it reaches close to room temperature. Pat dry thoroughly with paper towels — moisture prevents proper browning.

Season

Generously season both sides and the exposed bone of the ribeye with 2 tsp coarse steak salt and 1 tsp freshly ground black pepper. Lightly press the seasoning into the meat so it adheres.

Preheat pan

Preheat a heavy cast-iron skillet or stainless-steel pan over medium-high heat until smoking hot, about 6–8 minutes. Meanwhile, heat 2 tbs neutral oil until shimmering.

Sear

Add the hot oil to the skillet and carefully lay the ribeye in the pan, presentation side down first. Sear without moving for 3–4 minutes to develop a deep brown crust. Flip and sear the other side 3–4 minutes. Sear the exposed bone/edge for 1–2 minutes to render and brown fat.

Baste and finish

Reduce heat to medium. Add 2 tbs unsalted butter, the 2 smashed garlic cloves, and 2 sprigs of thyme or rosemary to the pan. Tilt the pan slightly and use a spoon to continuously baste the steak with melted butter for another 2–4 minutes, spooning over the top. Use an instant-read thermometer: remove the steak from the pan at 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare (recommended for dry-aged), or 140–145°F (60–63°C) for medium.

Rest

Transfer the steak to a cutting board and tent loosely with foil. Rest for 10–12 minutes to allow carryover cooking and redistribute juices. While resting, sprinkle an extra 1/2 tsp steak salt evenly over the top for finishing.

Slice and serve

Slice the ribeye against the grain into thick slices, keeping the bone intact on the platter for presentation. Arrange slices on a warm plate and spoon béarnaise sauce over or alongside the steak. Garnish with microgreens or parsley if desired.

Make shallot-tarragon reduction

Combine 2 tbs white wine vinegar, 2 tbs dry white wine, and the finely minced shallot in a small saucepan. Bring to a simmer and reduce over medium-low heat until about 1–2 teaspoons of liquid remain (concentrated), about 6–8 minutes. Remove from heat and stir in 1 tbs of the chopped tarragon; cool slightly.

Clarify butter

Melt 6 tbs unsalted butter in a small saucepan over low heat until foaming stops and solids separate. Skim off solids and keep the clarified butter warm (around 135–140°F / 57–60°C).

Prepare egg yolks

In a heatproof bowl (or top of a double boiler), whisk 3 egg yolks with 1 tsp cold water until slightly thickened and paler. Add the cooled shallot-tarragon reduction, whisk to combine.

Cook gently

Set the bowl over barely simmering water (double boiler), ensuring the bottom of the bowl does not touch the water. Whisk constantly until the yolks thicken to a custard-like consistency and register about 160°F (71°C) on an instant-read thermometer. Remove from heat immediately to avoid scrambling.

Emulsify with butter

Very slowly — drop by drop at first, then in a thin steady stream — whisk the warm clarified butter into the yolk mixture until fully incorporated and the sauce is thick and glossy. If the sauce becomes too thick, whisk in a few drops of warm water or lemon juice to loosen. Stir in the remaining chopped tarragon and optional chervil/parsley. Season with 1 tsp salt and 1/2 tsp white or black pepper, and taste for acidity; add up to 1/2 tsp lemon juice if desired.

Keep warm

Keep béarnaise warm in a thermos or over very low heat (warm water bath) and whisk occasionally. Do not overheat — above 140°F (60°C) it may break.

Plate the rested and sliced ribeye on a warm platter. Spoon or drizzle béarnaise sauce over the steak slices or serve on the side. Sprinkle 1/2 tsp finishing steak salt and garnish with microgreens or parsley. Serve immediately.